Rustic salmon and tomato sauce pasta

White wine enhances many dishes and here a little wine helps to produce a flavourful sauce to cook the salmon in
Cooked salmon, fusilli pasta, herbs in skillet
4 servings / 25 min 

Prep 10 min / Cook 15 min 

  • 2 tsp (10 mL) extra virgin olive oil
  • 1 can (796 mL) no salt added Italian plum tomatoes
  • 1/3 cup (75 mL) dry white wine
  • 2 cloves garlic, smashed
  • 8 fresh basil leaves
  • 2 sprigs fresh thyme
  • Pinch hot pepper flakes
  • 4 skinless salmon portions (about 1 1/4 lb/600 g)
  • 1 box (375 g) whole wheat or plus fibre rotini or fusilli
  • 1 tbsp (15 mL) chopped fresh Italian parsley
  1. In a large shallow saucepan, heat oil over medium heat. Add tomatoes and with potato masher, crush tomatoes slightly to create a chunky sauce. 
  2. Add wine, garlic, basil and thyme; simmer for 10 minutes or until starting to thicken. 
  3. Add salmon and sprinkle with pepper. Reduce heat, cover and simmer for 8 minutes or until fish flakes when tested; keep warm.
  4. Meanwhile, in a pot of boiling water cook pasta for about 8 minutes or until al dente. Drain well and stir into sauce breaking up salmon while stirring. Sprinkle with parsley to serve.
Nutritional info per serving (1 of 4) 
  • Calories 670
  • Protein 45 g
  • Total fat 24 g
    Saturated fat 5 g
    Cholesterol 85 mg
  • Carbohydrates 68 g
    Fibre 8 g
    Sugars 7 g
    Added sugars 0 g
  • Sodium 120 mg
  • Potassium 1100 mg 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.

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